Entree: United States – Pennsylvania Dutch Country – Fried Bologna (Pan-fried bologna slices crisped at the edges and often served hot with onions, mustard and pan gravy)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (454 g) bologna, sliced 1/4 inch thick (about 8–10 slices)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 150 g)
- 1 tbsp (8 g) all-purpose flour (for gravy)
- 1 cup (240 ml) whole milk
- 1 tsp (5 g) yellow mustard, plus extra for serving
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/2 tsp (1 g) sweet paprika (optional)
- 4 large eggs (optional, to serve fried or scrambled on the side), approx. 2 oz (56 g) each
- 4 tbsp (60 g) unsalted butter or 2 tbsp (30 ml) oil for eggs if cooking
- Chopped fresh parsley for garnish (optional), about 1 tbsp (4 g)

Instructions

1. Prepare bologna and onions: pat bologna slices dry with paper towel. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. When butter foams, add bologna slices in a single layer (work in batches if needed).
2. Fry bologna: cook slices 3–4 minutes per side until edges brown and crisp. Remove to a warm plate and keep covered.
3. Sauté onions: in same skillet lower heat to medium, add sliced onion and a pinch of salt; sauté 6–8 minutes until soft and lightly caramelized.
4. Make pan gravy: push onions to the side, sprinkle 1 tbsp (8 g) flour over onions and any browned bits and cook 1 minute. Gradually whisk in 1 cup (240 ml) whole milk until smooth, scraping up fond. Simmer 2–3 minutes until slightly thickened; stir in 1 tsp (5 g) mustard, 1/2 tsp (1 g) black pepper and 1/2 tsp (2 g) salt. Taste and adjust seasoning.
5. Return bologna to pan: nestle fried bologna slices into the gravy to warm 1–2 minutes, spoon gravy and onions over them.
6. Optional eggs: in a separate skillet, melt 4 tbsp (60 g) butter or heat 2 tbsp (30 ml) oil. Fry or scramble 4 eggs to preference and season with salt and pepper to serve alongside.
7. Serve: divide fried bologna among 4 plates, spoon onion gravy over each portion, add a fried/scrambled egg if using, garnish with chopped parsley and serve mustard on the side.